I suppose that you agree with me when I say that some dishes are more beautiful than others. Just like that. They have some sort of innate beauty even if sometimes they are just simple and easy to make. I would include in this category the tarts: no matter how you prepare them, they make your meal “happier”. The mini mushroom tarts that I prepared confirm it. Few of the simplest ingredients can be transformed in a short time in some delicious, extremely flavored tart that I invite you to try.

Ingredients:

10 brown mushrooms (champignon)

1 rectangular sheet of puff pastry

80g Philadelphia cream cheese

2 tbs sour cream

50g asiago cheese

2tbs grated parmesan

2 eggs ( one beaten for the pastry and the other for the cheese)

salt

pepper

chives

2 cloves of garlic

parsley

2tbs olive oil

Instructions:

Preheat the oven to 190°C

Cut the pastry sheet in four rectangles; brush each of them with the beaten egg; fold the edges (1cm) and brush them with beaten egg. Use a knife to cut through the folded edges and corners. Prick the inside of the tarts shells with a fork and bake them cca 10′ until golden brown. Remove from the oven and let cool slightly. In case the pastry puffed too much inside the shells press it down before it become cold

Turn over the oven to 175°

In a bowl , beat together the cream cheese, sour cream, egg and grated parmesan. Season with salt and pepper.

Heat the olive oil with the garlic ( remove the garlic after the oil gets flavored) in a non stick pan and slightly fry the mushrooms. Add the chopped parsley and remove from the flame.

Pour the cheese mixture in each tart shell, add the mushrooms, some grated asiago , fresh ground pepper and bake for 15′

Sprinkle with some chopped chives for some extra flavor

Serve them warm or cold.

The pastry is crispy and the tarts are extremely flavored. I couldn’t resist and I tried one straight out of the oven

Nichele there is the Print button right below the post ( below the video on the left corner) and you should be able to print it. Let me know if you’re facing problems and I’ll see what I can do. Thanks for your visit.

I’ve just returned to England from a month in Romania, so I was super excited when I saw this tart on Pinterest, followed the link and realised it was a Romanian food blog!

I tried some really delicious food in Romania, particularly the cakes and patisserie, so if you have any traditional recipes you’d be happy to share please let me know! One of my favourites was a sort of panettone bread with a pecan swirl… delicious!

Hello Natalie. I am so glad to hear that you enjoyed your staying in Romania and that you liked Romanian food. It seems that our traditional cozonac( the sort of panettone bread you are mentioning) strikes again ;). If you’re interested in any particular recipe just let me know.

Made these tonight…..FANTASTIC!!!!!! I threw some leftover ricotta in the mix as well. I only wish I added a ton more mushrooms. Mine were large but cooked down quite a bit and I LOVE mushrooms. Great recipe!! Can’t wait to make it again!!! Thank you!!!

Hi Susan, what I mean is actually to make an incision with a knife laterally on the folded edges (including the corners) to allow the pastry to puff. I hope it’s clear now. Thus the edges will be a bit higher( as you can see in the pics). Good luck and let me know if you liked them

Hi Cassandra, you can use 1/3 cup philadelphia cheese and 1/2 cup grated cheese (if you do not find asiago you can replace it with cheddar) I am glad you want to try it. Please send me a photo when done and let me know if you like it!

Hi! This recipe looks and sounds delicious. Right up my alley. Would you kindly translate cca10’. And the ‘ symbol is minutes? Sorry to be unfamiliar with these.
Thanks for your time & bon appetit!
AnnMarieanncardin@icloud.com